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There’s something undeniably comforting about the bubbling pot of shakshuka that fills the kitchen with warmth and rich aromas. I first discovered this delightful dish during a cozy gathering with friends, where the spicy, savory smell of tomatoes mingling with garlic sparked instant cravings. This spicy shakshuka is more than just a breakfast option; it’s a vibrant one-pan wonder that dazzles at any meal, whether it’s a lazy Sunday brunch or a quick weeknight dinner.

Imagine perfectly poached eggs nestled in a zesty tomato sauce layered with the earthy goodness of spinach and a hint of harissa. Each bite is an adventure in texture and flavor, making it not just a meal but an experience to savor. This dish is adaptable, allowing you to customize toppings to suit your mood, whether with creamy feta, fresh avocado, or your favorite herbs. Join me as we create a culinary masterpiece that proves delicious dishes don’t have to be complicated!

Why Is Shakshuka So Special?

Vibrant, flavorful experience: Shakshuka bursts with deliciousness—tender eggs in a zesty, rich tomato sauce infused with spices and fresh spinach.
One-pan wonder: This easy recipe simplifies clean-up, making it perfect for busy cooks craving comfort food.
Customizable: Adjust ingredients to fit your taste—try adding your favorite veggies or spices for a personalized twist.
Health benefits: Packed with protein and nutrients, this dish is as nutritious as it is satisfying.
Crowd-pleaser: Whether for brunch or a cozy weeknight dinner, shakshuka is sure to impress family and friends alike!

Spicy Shakshuka Ingredients

For the Shakshuka Base

Extra-virgin olive oil – Adds richness and helps sauté vegetables; can use any mild oil if preferred.
Chopped yellow onion – Provides sweetness and depth of flavor; shallots can be used for a milder taste.
Red bell pepper – Contributes sweetness and vibrant color to the sauce; any bell pepper variety works well.
Sea salt – Enhances overall flavor; adjust to taste for best results.
Freshly ground black pepper – Adds heat and depth; always use freshly ground for optimal flavor.
Garlic cloves, minced – Infuses the sauce with a bold, savory flavor; can substitute with powdered garlic if needed.
Smoked paprika – Introduces a smoky, sweet note to the dish; regular paprika lacks the same depth.
Ground cumin – Adds warmth and earthiness, essential for achieving authentic shakshuka flavor.
Cayenne pepper (optional) – Provides an extra kick of heat; red pepper flakes can be used for a milder option.
Crushed tomatoes (28-ounce can) – Forms the base of the sauce, adding acidity and texture; fresh tomatoes work wonderfully in season.
Harissa paste (2 tablespoons) – Infuses a spicy North African flavor; hot sauce can stand in if harissa isn’t available.
Fresh spinach (1 cup, chopped) – Adds nutrition and a lovely texture; can be omitted if not on hand.

For the Toppings

Large eggs (3 to 5) – The stars of the dish, poached directly in the sauce; increase the number for larger servings.
Crumbled feta cheese (⅓ cup) – Provides creaminess and tanginess; goat cheese offers a delightful alternative flavor.
Fresh parsley leaves (¼ cup) – Offers a burst of freshness and color; cilantro or your favorite herb make great substitutes.
Avocado (1, sliced) – A rich, creamy topping that elevates the dish; optional but highly recommended for added indulgence.
Microgreens (optional) – Perfect for garnish and visual appeal; any fresh herb can add a lovely touch.
Toasted bread – Essential for scooping up the sauce; options include warm pita or hearty crusty bread.

This shakshuka promises to excite your palate and warm your heart, turning any meal into a vibrant celebration of flavors!

How to Make Shakshuka

Heat the Oil: In a 12-inch skillet over medium heat, pour in the extra-virgin olive oil. Allow it to warm before adding the chopped onion and red bell pepper, seasoning them with sea salt and freshly ground black pepper. Cook until softened for about 6-8 minutes.
Sauté the Aromatics: Lower the heat to medium-low, then add minced garlic, smoked paprika, ground cumin, and cayenne pepper. Stir these ingredients together for 30 seconds until fragrant.
Simmer the Sauce: Stir in the crushed tomatoes and harissa paste, bringing the mixture to a gentle simmer. Allow it to cook for 15 minutes, or until the sauce thickens and the flavors meld beautifully.
Incorporate Spinach: Add the chopped fresh spinach to the skillet, stirring until wilted. Once the spinach has wilted, create small wells in the sauce to prepare for the eggs.
Poach the Eggs: Crack the large eggs into the wells you’ve created and cover the skillet with a lid. Cook until the egg whites are set and the yolks reach your desired doneness—about 5-8 minutes.
Garnish and Serve: Season the dish with salt and pepper to taste. Sprinkle crumbled feta cheese and fresh parsley over the top, along with sliced avocado if using, just before serving. Enjoy your shakshuka warm with toasted bread or pita for dipping.

Optional: Drizzle with a little extra olive oil for a finishing touch.

Exact quantities are listed in the recipe card below.

Shakshuka Variations & Substitutions

Feel free to let your creativity shine as you personalize this delicious dish in a way that excites your taste buds!

Kale & Chard: Swap out spinach for kale or Swiss chard for an earthy twist. Both greens add a unique flavor and texture to the dish.
Zucchini Addition: Toss in sliced zucchini or other seasonal vegetables like bell peppers or mushrooms for a heartier shakshuka experience. These can hold moisture, adding juiciness to your dish.
Chickpea Boost: Introduce canned chickpeas for a protein-packed version. They not only enhance texture but also offer a delightful contrast to the silky eggs.
Sausage Twist: Crumble some spicy sausage into the mix before adding the eggs for a savory kick. The rich flavors of the sausage mingle beautifully with the spicy tomato sauce.
Herbed Up: Experiment with different herbs as toppings. Cilantro or mint can bring a refreshing contrast to the richness of the dish, captivating your palate with each bite.
Cheesy Options: Substitute feta with goat cheese or ricotta for a different creamy experience. Each cheese brings its own flavor profile, adding to the dish’s overall delight.
Spicy Level: Don’t hesitate to increase the heat by adding jalapeños or a splash of your favorite hot sauce. This is perfect for those who crave an extra spicy kick in their shakshuka.
Breakfast Remix: For a brunch twist, add diced potatoes to the base or serve the shakshuka with a side of hash browns. This adds a comforting, hearty element that enhances the dish.

With these variations, your shakshuka can evolve into a personalized meal tailored to your unique cravings!

How to Store and Freeze Shakshuka

Room Temperature: Shakshuka is best enjoyed fresh, but if left out, it can stay at room temperature for up to 2 hours before you should refrigerate it.
Fridge: Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Freezer: If you want to freeze shakshuka, it’s best to freeze the sauce without the eggs for up to 3 months. Just cool the sauce, transfer to a freezer-safe container, and thaw before adding fresh eggs.
Reheating: When ready to enjoy, reheat the thawed sauce in a skillet, create wells, crack fresh eggs into the sauce, and cook until the eggs are done to your liking.

Expert Tips for Making Shakshuka

Use the Right Skillet: A heavy, lidded skillet helps to retain heat and steam for even cooking of the eggs, ensuring perfect poaching.
Customize the Heat: Adjust the spiciness by selecting mild or hot harissa to suit your personal preference, keeping the flavor balanced with the shakshuka base.
Make Ahead: Prepare the sauce in advance and store it in the refrigerator for up to three days. When you’re ready to serve, simply reheat and add the eggs for a quick meal.
Don’t Skip the Garnishes: Toppings like feta, avocado, and fresh herbs not only enhance flavor but also add texture and visual appeal, making your shakshuka irresistible.
Versatile Veggies: Feel free to swap spinach for other greens like kale or even add bell peppers or zucchini for a more hearty shakshuka.

What to Serve with Spicy Shakshuka with Spinach and Feta?

Looking to elevate your shakshuka experience with perfect pairings? Dive into these delightful accompaniments that complement each bite of this flavorful dish!

Crusty Bread: This classic pairing is essential for scooping up the rich sauce—think warm, toasted baguette or naan for a fun twist.
Creamy Avocado Salad: A light and refreshing side that adds a creamy texture and balances the spices—simple diced avocado tossed with lime and salt.
Roasted Vegetables: Seasonal veggies like zucchini and bell peppers add depth and nutrition to your meal while harmonizing beautifully with the shakshuka’s flavors.
Cumin Spiced Rice: Fluffy rice infused with warm spices echoes the cumin in the shakshuka, providing a comforting base that soaks up the sauce.
Fresh Herb Tabbouleh: This bright, herby salad adds a refreshing crunch and complements the shakshuka’s rich flavors while introducing a wholesome element.
Tangy Yogurt Dip: A cooling yogurt or tzatziki dip can help balance the heat of the dish. Dip in fresh pita for added flavor and texture.
Sweet Pastry: For dessert, a light pastry like baklava can be a delectable end to your meal, with honey and nuts that echo the warmth of your savory dish.
Mint Tea: Round off your shakshuka feast with a warm, soothing mint tea, refreshing and vibrant, that offers a gentle cleanse after a hearty meal.

Make Ahead Options

These shakshuka preparations are perfect for busy home cooks looking to save time during hectic weeknights! You can prepare the tomato sauce, including the sautéed vegetables and seasonings, up to 3 days in advance. Simply refrigerate it in an airtight container. When you’re ready to serve, reheat the sauce in your skillet, stir in the fresh spinach until wilted, and create wells for the eggs. Crack the eggs in and cover; cook until your desired yolk consistency is achieved (about 5-8 minutes). This approach ensures your shakshuka is just as delicious, allowing you to enjoy a homemade meal with minimal effort!

Spicy Shakshuka with Spinach and Feta Recipe FAQs

How do I choose ripe tomatoes for shakshuka?
Absolutely! When selecting tomatoes, look for ones that are firm yet slightly yielding to the touch, with a deep red color and minimal blemishes. A good rule of thumb is to choose tomatoes that have a sweet aroma, indicating ripeness. If using canned tomatoes, opt for a high-quality brand with no added preservatives for the best flavor in your shakshuka.

What is the best way to store leftover shakshuka?
Very! To store leftover shakshuka, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3 days. Make sure to reheat gently on the stove to prevent the eggs from overcooking. If you prefer, you can store the sauce separately from the eggs for better texture when reheating.

Can I freeze shakshuka? How do I do it?
Absolutely! To freeze shakshuka, first cool the sauce completely without the eggs. Pour the sauce into a freezer-safe container, leaving some space at the top for expansion, and seal tightly. It will keep well for up to 3 months. When ready to enjoy, simply thaw it in the refrigerator overnight, reheat in a skillet, create wells for fresh eggs, and cook until they are cooked to your liking.

Why are my eggs not setting in the shakshuka?
If your egg whites aren’t setting well, it might be due to the heat being too high when cooking. Lower the heat and cover the skillet to allow steam to help cook the eggs evenly. Keep in mind that cooking times can vary based on the size of your eggs and how runny you like your yolks. Give it an extra couple of minutes, and check periodically.

Is shakshuka suitable for those with allergies?
The more the merrier! Shakshuka can be easily adapted for various dietary needs. If you have a dairy allergy, simply omit the feta cheese or substitute with a dairy-free alternative. For gluten-sensitive individuals, serve it alongside gluten-free bread. Always check ingredient labels if you’re uncertain about specific allergies, and feel free to modify the recipe to suit your needs.

Can I add different vegetables to the shakshuka?
Absolutely! Shakshuka is beautifully versatile. You can add ingredients like zucchini, mushrooms, or even eggplant for extra flavor and texture. Just sauté them along with the onions and bell peppers for a balanced mix. Don’t be afraid to experiment—this dish adapts splendidly to your favorite vegetables!